Recipe by WaterMelon
From an Australian magazine.
Top Review by Dimpi
The taste of these little beauties was out of this world! There's a rich flavor of toasted nuts and "burnt" butter that just about drove ME nuts. I halved the recipe because I didn't have enough pecans and added almonds to make up the required 1/3 cup of nuts. Honestly I was worried I would end up eating all the batter before I could bake any. Finally baked the 3 "muffins" for about 25 minutes. Will make them in a mini muffin pan next time. Thanks for a terrific recipe! Update: I've found it can use a bit more sugar. The batter tastes just right with the given amount, but it seems to lose some of the sweetness after baking. I added some extra powdered sugar, and it was just perfect. Also, the muffin version was more moist when compared to the mini muffin. Yummy.
- 4 1⁄2 ounces unsalted butter
- 2⁄3 cup pecans, toasted
- 1 cup confectioners' sugar, sifted
- 1⁄3 cup all-purpose flour, sifted
- 4 egg whites, beaten lightly
- 6 pecans, for decoration
Directions See How It's Made
- Grease 6-friand pan, or muffin pan.
- Melt butter in heavy based saucepan over medium heat, heat until it browns, watching carefully- It should be quite dark and smell nutty, but not burnt; cool.
- Process toasted pecans until finely ground (If unavailable, or you have no processor, use bought ground hazelnuts or almonds).
- Combine pecans, sugar, flour, cooled butter and egg whites in medium bowl, stir well.
- Spoon batter into prepared pan, decorate with a whole pecan on top of each uncooked friand, if desired.
- Bake in preheated oven at 180C, 350F for 20-25 minutes (until lightly browned and puffed up).
- Dust lightly with icing sugar to serve.